Name: Hot Tomato!
Yield: 6 portions
Ingredients: 4 ounces Monterey Jack cheese, shredded; ½ teaspoon salt; Freshly ground black pepper, to taste; 1 tablespoon unsalted butter; 1 tablespoon stone-ground yellow cornmeal; 1 cup fresh or frozen corn kernels, thawed if frozen; 6 tomatoes, ripe but firm; ¼ cup minced red bell pepper; 2 tablespoons Chopped cilantro (fresh coriander); 3 tablespoons Chopped fresh basil leaves; 1 fresh jalapeño pepper, minced (2 teaspoons with seeds); ¼ cup Chopped scallions (green onions)

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Baked tomatoes filled with corn, jalapeño and bell peppers, Monterey Jack, basil, and cilantro—one of the best stuffed tomatoes dishes we’ve tasted lately!

Ingredients

6 tomatoes, ripe but firm
1 cup fresh or frozen corn kernels, thawed if frozen
1

Method

Preheat the oven to 400°F. Lightly oil a baking sheet, and set it aside.
Slice off the top quarter of each tomato. Set the tops aside. Using a melon baller, scoop the centers out of 3 of the tomatoes, leaving a thin shell, and place the pulp in a mixin

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Ingredients

Method

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